日粮精粗比对奶牛瘤胃发酵及生产性能的影响  

Effect of Dietary Concentration and Roughage Ratio to Rumen Fermentation and Production Performance on Dairy Cow

作　　者：秦正君 王若勇 时国峰 辛亚平[4] 昝林森[4] 

机构地区：[1]西安市灞桥区扶贫办,陕西西安710038 [2]渭南市畜牧兽医局 [3]张掖市畜牧兽医局 [4]西北农林科技大学动物科技学院

出　　处：《畜牧兽医杂志》2018年第1期83-85,共3页Journal of Animal Science and Veterinary Medicine

基　　金：秦川肉牛种质创新及高效健康养殖关键技术集成与示范(2017NY-062);富硒畜禽水产(猪;鸡;草鱼)饲料研制开发及产业化(2017TSCXLNY-02-04;2013K01-63-02)

摘　　要：精粗比是决定奶牛瘤胃发酵特征的主要因素之一,也是影响奶牛场发展的重要因素。本试验通过对四组试验奶牛进行不同精粗比饲喂对比,研究不同精粗比水平对奶牛瘤胃发酵以及产奶性能的影响。结果显示,精料比例越高瘤胃液丙酸浓度越高,pH值越低,VAF总量和NH3-N质量浓度越高;随着精料比例的提高,奶牛产乳量也升高,但乳脂率降低。Dietary lean ratio is one of the main factors that determine the characteristics of rumen fermentation, but also an important factor affecting the development of milk industry. In this study, we compared the effects of different fine roughness levels on rumen fermentation and milk production performance of dairy cows. The results showed that the higher the proportion of concentrate was, the higher the pH value was, the higher the total VAF and the higher the concentration of NH3 -N. In addition, with the increase in the proportion of concentrate, dairy cow milk production also showed an increase, hut the milk fat rate is reduced.

关 键 词：精粗比 瘤胃发酵 泌乳性能 奶牛 

分 类 号：S821.5[农业科学—畜牧学]